No-bake Lemon Pudding Pie

The Weight Watcher No-bake Lemon Pudding Pie is a delicious dessert recipe. Furthermore, it can be made in three layers with cream and fresh lemon. In addition, it is best for summer days, and preparing this pudding is simple. Moreover, it is free of gluten.

Tips for making this recipe:

Make use of fresh lemon juice! Not the lemon juice in a bottle. To obtain one tablespoon of fresh lemon juice, almost half of a lemon will be required.

Ingredients:

• Fresh lemon juice: 1 tbsp.
• Sugar powder: 1/4 cup.
• Whole milk: 2 cups.
• Lemon instant pudding mix: 2 boxes
• Graham cracker: 1

Instructions:

1. In a vessel, stir together fresh lemon juice, whole milk, and lemon instant pudding mix. Beat for two minutes, or whenever the pudding is thick.
2. Give it a five-minute rest to thicken.
3. Make the whipping cream while the pudding is left to thicken.
4. Beat the heavy whipping cream and powdered sugar in a mixing dish using a handheld blender or a stand mixer bowl till stiff peaks form.
5. It takes roughly five minutes to complete.
6. Spoon half of a cup of the lemon pudding into the crust containing Graham crackers.
7. Mix the remaining lemon pudding mix with half of the newly whipped cream, stirring until well blended.
8. Cover the pie crust with lemon pudding.
9. Place the leftover whipped cream on top of the pie.
10. Either distribute it immediately as the third layer or pipe it around the pie’s edges after it has chills and before it is served.
11. Before serving, place the Graham cracker crust’s attached cover on top and chill for at least eight hours.
12. For the best outcome, prepare it a few hours before and chill it overnight.

Notes:

• To avoid preparing cream yourself, just use an 8-ounce container of Cool Whip. Mix half of it into the leftover lemon pudding mix and reserve the other half for the pie’s top layer. However, homemade whipped cream tastes far better and is preferable for this pie. It’s worthwhile.
• Keep it in a cool place for almost three to four days in a sealed vessel.

Nutritional facts:

Carbohydrates: 22 g.

Saturated fat: 12 g.

Cholesterol: 67 mg.

Fiber: 1 g.

Calories: 214 kcal.

Potassium: 138 mg.

Iron: 1 mg.

Sodium: 145 mg.

Vitamin C: 1 mg.

Sugar: 11 g.

Protein: 4 g.

Vitamin A: 755 IU.

Calcium: 123 mg.